A journal of desserts, experiments and learning

Whole wheat apple muffins

I love apples. Sweet-tart crunchy and low in fat , it’s the perfect snack to bring anywhere (but carefully, bruised apples are sad. Why do you want to get your bags hit anyway?) Baked to a tender juicy chunk nested in cinnamon scented batter, even better. These whole wheat apple muffins remind me of the fall I never experienced. They’re very moist, with a toothsome crumb from the whole wheat flour. You could up the proportion of whole wheat flour, apples and decrease the sugar (the muffins are moist enough) to make it a healthier treat.

Preheat the oven to 400°F. Grease and flour 12 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (Mixture will look curdled, but comes together once the flour is added.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Muffins can be frozen, wrapped well, for – How long? I’ll update when I defrost mine, but 1 month is the standard.

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Hi! I'm from Singapore and working towards becoming a pastry chef. I believe that formal education is not a must, as the internet is full of brilliant and generous minds, and books will fill up most of the remaining gaps. I work hard and learn from my mistakes, if you would like to hire me, or chat about desserts and life, drop me an email at ahboing at gmail dot com :)